Megatrends in food and agriculture : technology, water use and nutrition / Helmut Traitler [and four others].
Gespeichert in:
Elektronisch
E-Book
| Person | |
|---|---|
| Ausgabe | 1st ed. |
| Ort, Verlag, Jahr |
Hoboken, New Jersey ; Chichester, West Sussex, England
: Wiley
, 2018
|
| Umfang | 1 online resource (339 pages) : : illustrations, tables |
| ISBN | 1-119-39111-3 1-119-39116-4 1-119-39117-2 |
| Sprache | Englisch |
| Zusatzinfo | Intro -- Title Page -- Copyright Page -- Contents -- Foreword -- Acknowledgments -- Part 1 Agriculture and the Food Industry -- Chapter 1 The Role of Agriculture in Today's Food Industry -- 1.1 Introduction -- 1.1.1 The Four Building Blocks -- 1.1.2 Some History of Agriculture -- 1.1.3 Eat More and Increase the Likelihood for Survival -- 1.1.4 Food Can Be Grown and Plants Can Be Bred: What's Next? -- 1.1.5 From Very Old to Rather Recent Food-Preservation Techniques -- 1.2 Agriculture: The Main Supplier to the Food Industry -- 1.2.1 Artificial Ingredients -- 1.2.2 The Main Raw Material Sources -- 1.2.3 Milk's the Star -- 1.2.4 Milk…What Else? -- 1.2.5 Other Excursions from Food -- 1.2.6 Noncompeting Alternatives -- 1.3 Agriculture's New Role in Light of Food and Health -- 1.3.1 Decades of Food Safety Rules and Regulations -- 1.3.2 More Rules: What Do We Do? -- 1.3.3 Raw Materials and Processes Become More Sophisticated -- 1.4 Most Likely Drivers for Change in the Agriculture Industry -- 1.5 Summary and Major Learning -- References -- Chapter 2 Water Management in Modern Agriculture: The Role of Water and Water Management in Agriculture and Industry -- 2.1 Introduction -- 2.2 Multiple Dimensions of Water -- 2.3 On the Evolution of Water Institutions and Policies -- 2.4 Reforming Water-Resource Management at the Micro-Level (Farm and Field) -- 2.5 Reforming Regional Water-Allocation Regimes -- 2.6 Improved Water Project Design -- 2.7 Improved Water Quality -- 2.8 Climate Change -- 2.9 Summary and Major Learning -- References -- Chapter 3 Innovation in Plant Breeding for a Sustainable Supply of High-Quality Plant Raw Materials for the Food Industry -- 3.1 Introduction -- 3.2 Challenges for Future Agricultures and Food Industries -- 3.2.1 Strongly Growing Food Needs -- 3.2.2 Energy Issues. 3.3 Genetic-Based Techniques for Plant Breeding in the Context of Agricultural Production -- 3.3.1 Genetic Innovation and Agronomic Practices -- 3.3.2 The Process of Plant Breeding and Its Main Limitations -- 3.3.3 Preliminary Conclusions -- 3.4 Trends: Shift in Allocation of Resources to Global Needs? -- 3.4.1 Methodology -- 3.4.2 Analysis of Investment in Seed Research and Development -- 3.4.3 Analysis of Deviations and Distortions of R& -- & -- D Investments and Production Volumes -- 3.5 A First Set of Conclusions and Recommendations -- 3.6 Summary and Major Learning -- 3.7 Appendix Tables -- References -- Chapter 4 The Agriculture of Animals: Animal Proteins of the Future as Valuable and Sustainable Sources for the Food Industry -- 4.1 Livestock and Animal Husbandry -- 4.1.1 How We Got to Now -- 4.2 Animals: A Source of High‐Quality Proteins -- 4.3 Animal Protein Demand in Emerging Markets -- 4.4 Optimal Animal Welfare: Sustainable, Humane, and Healthy -- 4.4.1 Animal Production Increase -- 4.5 Animal-Breeding Programs -- 4.5.1 Genomic Breeding of Animals -- 4.6 The Use of Big Data for Management and Genetic Evaluations -- 4.7 Summary and Major Learning -- References -- Part 2 The Future of the Food Industry -- Chapter 5 The Food Trends-The New Food-Enough Food? -- 5.1 Historical Food Trends: From Then to Now -- 5.1.1 Food and Beverages during the Period of Classical Greece -- 5.1.2 Food and Beverages in the Roman Empire -- 5.1.3 Food in Medieval Times in Central Europe -- 5.1.4 From European Renaissance and Enlightenment to the First Industrial Revolution -- 5.1.5 Food in the 20th Century: The Real Food Revolution -- 5.2 Present-Day Food Fashions and Trends: A Never-Ending Story -- 5.2.1 Food and Nutrition Trends: A Story of Perception, Deception, and Beliefs -- 5.3 New Food Sources: New Protein Sources -- 5.3.1 Insects: A New Food Source?. 5.3.2 Increased Food Security through Exploiting New Protein Sources -- 5.3.3 A "Crazy" Idea for Other Food Sources: Beyond Proteins -- 5.4 Vegetarian Food and Its Potential Societal and Economic Impact -- 5.5 Urban Gardening and Urban Agriculture -- 5.5.1 The Urban Bee-Highways -- 5.6 Summary and Major Learning -- References -- Chapter 6 The New Food Industry Business Model: From B2C to B2B, from Product Manufacture to Selling Know-How, and from Now to Then -- 6.1 The Old: Develop, Manufacture, and Sell ("Demase") -- 6.1.1 The Fall of the Righteous -- 6.2 The New: The Customer Is King, the Consumer Is an Enabler, and from B2C to B2B -- 6.2.1 Slotting Allowance -- 6.2.2 Retailers Become the Most Important Partners for Food and Beverage Companies -- 6.2.3 How This Could Work: A Possible Path and Examples -- 6.3 From Selling Products to Selling Know-How -- 6.3.1 The Knowledge-Centric Company -- 6.3.2 Engaging, Interacting, and Selling: The New Etiquette -- 6.4 The Community of Consumers: It's What They Want that Counts! -- 6.4.1 The Consumers Become Involved -- 6.5 Food-Related Trends and Hypes in Today's Societies: An Outlook to the Future -- 6.6 Summary and Major Learning -- References -- Chapter 7 The Internet of Just about Everything: Impact on Agriculture and Food Industry -- 7.1 Modern Cooking: Forward to the Past -- 7.1.1 The Role of Robotics and Connectivity -- 7.2 Everything Is Online and Everyone Is Online-All the Time -- 7.3 Food and Agriculture: The New Hardware and Software -- 7.3.1 Big Data are Here to Stay -- 7.3.2 Agriculture and Space Science: The New Connection -- 7.3.3 Impact on the Food Industry and the Consumer in the Middle -- 7.4 An Attempt at Peaking Ahead: Will There Still Be an Agriculture or Food Industry? -- 7.4.1 Bigger Is Not Always Better -- 7.4.2 Elements that Will Stay and Others that Might Disappear. 7.5 Summary and Major Learning -- References -- Chapter 8 Nutrition: The Old Mantra … the New Un-Word -- 8.1 Nutrition: What's All the Fuss about? -- 8.1.1 The Hottest New Food Trends -- 8.1.2 The Debate Continues: What's Good and What's Not Good for You? -- 8.1.3 And Here We Go Again: Fasting Can Do You an Awful Lot of Good -- 8.1.4 A Few Simple Tips When It Comes to Healthy and Happy Eating -- 8.2 A Bit of Nutrition History -- 8.2.1 Low and Reduced, Lower and "Reduced-Er": Low or Reduced Fat -- 8.2.2 Low or Reduced Salt -- 8.2.3 Low or Reduced Sugar and No Sugar -- 8.2.4 Low Saturated Fats, Good Monounsaturated Fats, More Polyunsaturated Fats, and Lots of Ω3 Fats -- 8.3 Typical Nutrition Controversies -- 8.3.1 So Many Recommendations…Too Many? -- 8.3.2 More Controversies -- 8.4 Food and Claims, Food and Benefits -- 8.5 Summary and Major Learning -- References -- Part 3 The New Food World -- Chapter 9 A Food Company Transforms Itself -- 9.1 The Not-So-New Realities -- 9.1.1 Automation Is Here…For Quite Some Time Actually -- 9.1.2 The Novel Directions in Food and Agriculture are Governed by Regulatory Involvement -- 9.1.3 All-Natural Industrial Food Products: The Way Forward? -- 9.2 From Product to Know‐How Seller: An Encore -- 9.2.1 Some Assumptions as to How This May Function -- 9.2.2 What are Possible Consequences for Food Ingredient Suppliers? -- 9.3 Anticipating the Inevitable: Possible Scenarios -- 9.3.1 Possible Future Models and Scenarios -- 9.3.2 The Return of Medical Food? -- 9.4 Reality or Fiction? Reality and Fiction! -- 9.4.1 A New Manufacturing Reality -- 9.5 Summary and Major Learning -- References -- Chapter 10 Food for the Future: A Future for Food -- 10.1 Proactive Agriculture -- 10.1.1 What If Agriculture Anticipated Real Food Requirements and Trends? -- 10.2 Democratized Agriculture -- 10.2.1 Agrihood -- 10.2.2 Permaculture. 10.2.3 From Large to Small -- 10.2.4 The Growing Role of Urban Agriculture: Self‐Centeredness or Community Driven? -- 10.3 Agriculture and Food Manufacture in Exotic Places -- 10.3.1 An Ice Cream Factory in Greenland? -- 10.3.2 A Chocolate Factory in Ghana? -- 10.4 A Future for Food -- 10.4.1 What about the Role of Restaurants? -- 10.4.2 Pet Food Is Food, Too -- 10.4.3 Will We Eat Food in Pill Format? -- 10.5 Summary and Major Learning -- References -- Chapter 11 Summary and Outlook -- 11.1 Introduction -- 11.1.1 The Role of Agriculture in Today's Food Industry -- 11.1.2 Food-Preservation Techniques -- 11.1.3 Agriculture Is the Main Raw Material Supplier to Be Transformed to Food -- 11.1.4 Nonfood Uses of Agricultural Raw Materials -- 11.1.5 Agriculture in a World of Rules and Regulations -- 11.1.6 Food Raw Materials and Process Became More Sophisticated and Complex -- 11.2 Water Management in Modern Agriculture -- 11.2.1 The "Water Reform" -- 11.2.2 Water Productivity -- 11.2.3 Water-Related Government Policies -- 11.2.4 Getting It Right: Policies and Price -- 11.2.5 Controlling Water Quality -- 11.3 Innovation in Plant Breeding: High-Quality Plant Raw Materials for the Food Industry -- 11.3.1 Agricultural Plant Output: The Essential Raw Material Source for the Food Industry -- 11.3.2 Demand Forecast Based on Food Requirements -- 11.3.3 Genetic Improvement of Cultivated Crops -- 11.3.4 The Major Crops versus "Orphan Crops" -- 11.4 The Agriculture of Animals: Valuable and Sustainable Sources for the Food Industry -- 11.4.1 Growing Population: Growing Amount of Livestock -- 11.4.2 Animal Health and Intensive Farming -- 11.4.3 Animal Breeding -- 11.4.4 Good Farm Management: Good Data Management -- 11.5 The Food Trends-the New Food-Enough Food? -- 11.5.1 Food and Beverage Fashions and Trends of the Past. 11.5.2 The "Real" Food Revolution of the 20th Century. |
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